|
- HACCP and Food Safety
- FSIS Releases Results from Notice 65-07
- FSIS Releases Compliance Guideline for Sampling Beef Trimmings for Escherichia coli O157:H7
- FSIS Releases Guidance for Small and Very Small Establishments on Sampling Beef Products for Escherichia coli O157:H7
- Pathogen Reduction/HACCP Implementation Site by FSIS that is frequently updated with HACCP implementation information
- FSIS Notice 02-0462 -- Generic E. coli and Salmonella Baseline Results, issued February 17, 2005
- FSIS Notice 02-05 -- an Updated Generic HACCP Model for Treated Shelf Stable Meat and Poultry Products, along with updated Compliance Guidelines for Meat and Poultry Jerky for Small and Very Small Plants, issued January 12, 2005
- Generic HACCP Model for Heat Treated, Shelf Stable Meat and Poultry Products
- Compliance Guidelines for Meat and Poultry
- Best Practices Food Processes and Agency Guidance Documents, 2003 Versions of Best Practices documents developed through the cooperation of industry associations
- USDA/FSIS Guidebook for the Preparation of HACCP Plans and Generic HACCP Models
- USDA Issues Directive 10,240.3 "Microbial Sampling of Ready-to-Eat (RTE) Products for the FSIS Verification Testing Program" to Reduce Listeria Monocytogenes in Ready-to-Eat and Poultry Products, December 9, 2002 Version. News Release
- FSIS Notice 44-02: Instructions for Verifying E. coli O157:H7 Reassessment, November 4, 2002
- Federal Register: 9 CFR Part 417, E. coli O157:H7 Contamination of Beef Products, October 7, 2002 and supplemental information
- Guidance on the Procedures for Joint FSIS and FDA Approval of Ingredients and Soutces of Radiation Used in the Production of Meat and Poultry Products
- Guidance for Beef Grinders and Suppliers of Boneless Beef and Trim Products
- Guidance for Minimizing the Risk of Escherichia coli O157:H7 and Salmonella in Beef Slaughter Operations
- Guidance for Ingredients and Sources of Radiation Used to Reduce Microorganisms on Carcasses, Ground Beef, and Beef Trimmings
- Guidance on Risk Reduction During Animal Production
- Interpretive Summary Comparative Risk Assessment for Intact (Non-Tenderized) and Non-Intact (Tenderized) Beef
- Technical Report Comparative Risk Assessment for Intact (Non-Tenderized) and Non-Intact (Tenderized) Beef
- USDA/FSIS Backgrounder: New Measures to Address E. coli O157:H7 Contamination
- Petition for the implementation of a new program for microbial testing of raw beef carcasses and trimmings for the presence of E. coli O157:H7 submitted to the USDA/FSIS by the Center for Science in the Public Interest
- Letter from Excel Corporation supporting the Revision of Directive 10,010.1
- Federal Register: 9 CFR Parts 381 and 441, Retained Water in Raw Meat and Poultry Products: Suspension of Regulation, January 10, 2002
- Ready-to-Eat Directive
- List of FSIS Directives
- Office of Inspector General Audit of FSIS Operations Report, June 2000
- Ready-to-Eat Directive
- Guidelines for Environmental and Chill Water/Brine Sampling for Listeria, March 13, 2000
- Listeria Guidelines for Industry, May 1999
- Federal Register: Listeria monocytogenes contamination of ready-to-eat products; compliance with HACCP system regulations and comment reguest, March 26, 1999
- Guideleines for Developing Good Manufacturing Practices (GMPs) Standard Operating Procedures (SOPs) and Environmental Sampling/Testing Recommendations (ESTRs) in Ready to Eat (RTE) Products, April 19, 1999
- Compliance Guidelines for Meeting Lethality Performance Standards for Certain Meat and Poultry Products (Appendix A to Final Rule), Updated June 17, 1999
- Compliance Guideleines for Cooling Heat-Treated Meat and Poultry Products (Stabilization) (Appendix B to Final Rule)
- Update Packet Available from the HACCP Alliance for the FSIS Pathogen Reduction and HACCP Facilitator's Guide Notebook
- Irradiation of Meat and Meat Products FSIS Federal Register (Proposed Rule), February 24, 1999
- Reports and Guidance Documents - Ground Beef Processing Guidance Material FSIS Federal Registar (Notice), January 19, 1999
- Meat and Poultry Inspection: Beef Products Contaminated with E. coli O157:H7 Agency Policy FSIS Rederal Register (Rule), January 19, 1999
- Cooked Beef, Roast Beef, and Cooked Corn Beef Products Performance Standards FSIS Federal Register (Rule), January 6, 1999
- Notice of Change of Inspection Procedures; Adoption of Selective Carcass Palpation Procedure for Lambs FSIS Federal Register, November 12, 1998
- National Meat Association's Guidelines for Developing GMPs and SOPs for Raw Ground Products, March 1998
- Retained Water in Raw Meat and Poultry Products; Poultry Chilling Performance Standards; Correction to Proposed Rule FSIS Federal Register, October 26, 1998
- USDA and APANA to Assist Very Small Meat and Poultry Plants in HACCP Implementation, October 16, 1998
- Poultry Products Inspection Regulations: Continuous Chilling of Split Poultry Portions Final Rule FSIS Federal Register, September 11, 1998
- Retained Water in Raw Meat and Poultry Products; Poultry Chilling Performance Standards Proposed Rules FSIS Federal Register, September 11, 1998
- Ground Beef Processing Guidance Material FSIS Federal Register, March 20, 1998
- Contents of HACCP Plans -- Compliance with HACCP System Regulations FSIS Federal Register, January 30, 1998
- HACCP Opportunity for Early Implementation (Notice) FSIS Federal Register, January 30, 1998
- Pathogen Reduction; Hazard Analysis and Critical Control Point (HACCP) Systems - Salmonella Performance Standard for Fresh Pork Sausage Proposed Rules FSIS Federal Register, January 12, 1998
- Pathogen Reduction; Hazard Analysis and Critical Control Point (HACCP) Systems -- Sample Collection -- Technical Amendments and Corrections: Direct Final Rule Partial withdrawal of direct final rule FSIS Federal Register, January 12, 1998
- Rules of Practice Proposed Rules FSIS Federal Register, January 12, 1998
- HACCP Implementation Manuals from the Canadian Food Inspection Agency, Agriculture and Agri-Food Canada has prepared Guidelines and Principles for the Development of Generic HACCP Models
- The Hospitality Institute of Technology and Management (HTM) Retail and Food Service Operations HACCP-TQM Technical Guidelines
- USDA Backgrounder on Food Irradiation
- Hazard Analysis and Critical Control Point Principles and Application Guidelines Adopted on August 14, 1997 by the Natioanl Advisory Committee on Microbiological Criteria for Foods
- Fight BAC! Fighting the Problem of Foodborne Illness - Consumer Information about Food Safety
- Sanitation Requirements for Official Meat and Poultry Establishments Proposed Rule FSIS Federal Register, August 25, 1997
- Glickman Announces Hudson to Act on USDA Recommendation to Close Nebraska Plant, Recall All Hudson Beef Products
- Pathogen Reduction; Hazard Analysis and Critical Control Point (HACCP) Systems; Technical Corrections and Amendments, Federal Register, May 13, 1997
- USDA/FSIS Generic HACCP Models
- HACCP Easy - Computer Database designed to simplify the preparation and modification of HACCP Systems
- Change in Disease Status of The Netherlands Because of BSE -- Interim Rule and Request for Comments -- Federal Register, April 15, 1997
- USA Adds the Netherlands to BSE List, April 14, 1997 (Press Release)
- FSIS Sanitation Standard Operating Procedures (SSOP) Reference Guidebook, October 24, 1996
- Glickman Announces Head of Food Safety Agency, October 17, 1996
- HACCP Questions and Answers
- Final Rule: Pathogen Reduction; Hazard Analysis and Critical Control Point (HACCP) Systems, July 25, 1996
- FSIS Backgrounder on the Proposed Reorganization of the Food Safety and Inspection Service
- Generic Seafood HACCP Plans
- HACCP Implementation Manual, the Food Safety Enhancement Program (FSEP) has been designed by Agriculture and Agri-Food Canada to encourage the establishment and maintenance of HACCP-based systems in federally registered agri-food processing establishments
- Hazard Analysis and Critical Control Point (HACCP) Symposium Proceedings, the symposium was presented in association witht he Annual Meeting of the Conference of Research Workers in Animal Diseases, November 12, 1995 in Chicago, Illinois
- Part I of the Food Safety Forum Transcripts, November 8 (Washington, D.C.)
- Part II of the Food Safety Forum Transcripts, November 8 (Washington, D.C.)
- Hazard Analysis Critical Control Points, Information from the U.S. FDA Center for Food Safety and Applied Nutrition that includes a database of HACCP training programs and resource material, and FDA press releases and backgrounders on HACCP and other federal agency HACCP activities.
- FSIS/USDA Pathogen Reduction; Hazard Analysis Critical Control Point (HACCP) Systems Proposed Rule, This document contains the FSIS, USDA Pathogen Reduction; Hazard Analysis Critical Control Point (HACCP) Systems Proposed Rule, a generic HACCP plan for raw beef, and a supplement to the Pathogen Reduction; Hazard Analysis Critical Control Point (HACCP) Systems proposed rule.
- USDA/FSIS Pathogen Reduction/HACCP Proposal Backgrounder
- The National Food Safety Database, The National Food Safety Database contains the USDA Complete Guide to Home Canning, So Easy to PReserve - Freezing Guide, So Easy to Preserver - Drying Guide, the University of Florida Disaster Public Service Announcement, and the National Ag Library - FEIEC Database, which serves as a resource for ordering materials that deal with foodborne contaminants, food handling, food handling regulations, and seafood safety. This database is managed by the University of Florida in cooperation with the USDA.
- Food Safety and Delaney Cause
- Food Safety/Risk Communication
- Compliance Control Center, the Center offers information on infection control and prevention, food safety and foodborne illness, cross contamination, and the importance of handwashing
- Consumer Guide to Safe Handling and Preparation of Ground Meat and Poultry
- Food and Nutrition Section of the Illinois Cooperative Extension Service, This entry is broken down into food preservation, food safety, and nutrition sections
- Food Safety and Handling from the University of Florida, This entry covers a broad range of consumer-targeted topics from freezing meat to food irradiation
- Seafood Network Information Center
- What HACCP (Hazard Analysis and Critical Control Point) Really Means
- Critical Control Point Decision Tree
- Introduction to HACCP Principles in Meat Plans, this paper was presented at "A Practical Approach to Meat Plant HACCP's", sponsored by the American Meat Science Association and held at the Airport Marriott, Kansas City, Missouri, June 19-21, 1995
- Comparison of Methods for Contamination Removal from Beef Carcass Surfaces, Abstract of a paper published in the Journal of Food Protection and written by M. D. Hardin, G. R. Acuff, L. M. Lucia, J. S. Oman, and J. W. Savell. The paper compares the use of lactic and acetic acid washed to knife-removal of fecal material on beef carcasses when samples were inoculated with E. coli O157:H7 or with Salmonella typhimurium
|
|
